Corn Mashed Potatoes
Creamy, buttery, and packed with the natural sweetness of corn, Corn Mashed Potatoes offer an irresistible twist on a classic comfort food. This easy-to-make side dish combines velvety mashed potatoes with vibrant corn kernels, creating a perfect balance of smooth and textured bites. Enhanced with a hint of garlic, a touch of heavy cream, and a pat of rich unsalted butter, these mashed potatoes are elevated to gourmet status. Whether you're using frozen or fresh corn, the recipe is quick to prepare, ready in just 40 minutes, and makes enough to serve four. Garnished with a sprinkle of fresh parsley, this dish is a showstopper for weeknight dinners, holiday feasts, or any occasion when an indulgent, flavor-packed side is needed. Perfect for pairing with roasted meats, grilled vegetables, or your favorite gravy, Corn Mashed Potatoes are sure to become a family favorite!
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Recipe Information
Ingredients
- 6 medium-sized potatoes
- 1.5 cups frozen or fresh corn kernels
- 4 tablespoons unsalted butter
- 0.5 cup heavy cream
- 0.25 cup whole milk
- 2 cloves garlic cloves (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks for faster cooking.
In a large pot, add the potato chunks and the garlic cloves if using. Cover with cold water and add a pinch of salt.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, if using frozen corn kernels, place them in a small saucepan with a splash of water. Cook over medium heat for 5 minutes or until tender. If using fresh corn, cook it on the cob in boiling water for about 8 minutes, then cut off the kernels once cooled.
Drain the cooked potatoes and garlic thoroughly, then return them to the pot. Allow the residual heat to evaporate any remaining water.
Using a potato masher or fork, mash the potatoes (and garlic, if included) to your desired consistency. For smoother mashed potatoes, you can use a ricer.
Over low heat, stir in the butter, heavy cream, and milk. Mix until the potatoes are creamy and smooth.
Fold in the cooked corn kernels, making sure they are evenly distributed throughout the mashed potatoes.
Season the mixture with salt and black pepper to taste. Adjust seasoning as needed.
Transfer the corn mashed potatoes to a serving dish. Garnish with freshly chopped parsley if desired.
Serve warm and enjoy this rich, flavorful side dish alongside your favorite main course.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
